你即將離開本站

並前往https://oeno-one.eu/article/view/1816/0

Oenological perspective of red wine astringency | OENO One

Along the years the major mechanism proposed to astringency perception is the interaction and precipitation of salivary proteins (in particular proline-rich ...

確定！ 回上一頁

查詢 「Astringency」的人也找了：

  1. astringency中文
    2.
  2. astringent中文
    3.
  3. astringent醫學
    4.
  4. astringent taste中文
    5.
  5. Calamine
    6.
  6. Tannic acid
    7.
  7. 澀英文
    8.
  8. Tea wiki
    9.